Caramel Macchiato Cookies Recipe
Introduction
Caramel Macchiato Cookies offer a delicious blend of rich espresso flavor and sweet caramel in a soft, chewy cookie. Perfect for coffee lovers, these treats bring the taste of your favorite café drink right to your kitchen.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons instant espresso powder
- ¾ cup unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup caramel chips (or soft caramel pieces, chopped)
- For the Caramel Drizzle:
- ½ cup soft caramels, melted
- 2 tablespoons heavy cream
Instructions
- Step 1: In a bowl, whisk together the flour, baking soda, salt, and espresso powder. Set aside.
- Step 2: In another bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract, mixing until fully combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Step 4: Gently fold in the caramel chips or chopped soft caramels until evenly distributed.
- Step 5: Scoop the dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes.
- Step 6: While cookies bake, microwave soft caramels and heavy cream in 20-second bursts, stirring until smooth to make the caramel drizzle.
- Step 7: Once cookies have slightly cooled, drizzle the warm caramel over their tops for a luscious finish.
Tips & Variations
- Use high-quality espresso powder for the best coffee flavor.
- Don’t overbake; cookies might look slightly underdone but will firm up as they cool.
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Drizzle caramel while cookies are warm for the best melt-in-your-mouth effect.
- For extra coffee flavor, add a teaspoon of coffee extract.
- No espresso powder? Substitute with finely ground instant coffee.
- Swap caramel chips for white chocolate chips for a sweeter taste.
- For a dairy-free option, use coconut oil instead of butter and dairy-free caramel.
- Add chopped pecans or walnuts for a crunchy texture.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. You can freeze baked cookies for up to 3 months—just warm them in the microwave for about 10 seconds before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular coffee instead of espresso powder?
Yes, finely ground instant coffee works as a substitute, but espresso powder delivers a stronger, richer coffee flavor.
How do I make thicker cookies?
Chill the cookie dough for about 30 minutes before baking. This helps prevent spreading and results in thicker cookies.
PrintCaramel Macchiato Cookies Recipe
Delight in these soft, chewy Caramel Macchiato Cookies packed with rich espresso flavor and gooey caramel chips. Perfect for coffee lovers craving a sweet treat that combines the boldness of espresso powder with the smooth sweetness of caramel, finished with a luscious caramel drizzle that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons instant espresso powder
- ¾ cup unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup caramel chips (or soft caramel pieces, chopped)
Caramel Drizzle
- ½ cup soft caramels, melted
- 2 tablespoons heavy cream
Instructions
- Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until evenly combined. This step ensures that all your dry ingredients are well distributed for consistent flavor.
- Mix the Wet Ingredients: In a separate bowl, whisk the melted unsalted butter with brown sugar and granulated sugar until smooth. Then, add the eggs and vanilla extract, mixing thoroughly until the mixture is fully combined and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients bowl. Mix gently until a soft cookie dough forms, taking care not to overmix to keep the cookies tender.
- Add Caramel Chips: Fold in the caramel chips or chopped soft caramel pieces evenly throughout the dough to add pockets of gooey caramel flavor.
- Scoop and Bake: Scoop the cookie dough onto a baking sheet lined with parchment paper, spacing them adequately. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. Cookies should look slightly underdone when removed; they will firm up as they cool.
- Make the Caramel Drizzle: While the cookies bake, combine the soft caramels and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between bursts, until the caramel is smooth and pourable.
- Drizzle Caramel Over Cookies: Once the cookies have cooled slightly but are still warm, drizzle the melted caramel mixture over the tops for an indulgent finish that melts beautifully into the cookies.
Notes
- Use high-quality espresso powder for the best coffee flavor.
- Don’t overbake; the cookies look underdone when taken out but firm up as they cool.
- Chilling the dough for 30 minutes results in thicker cookies.
- Drizzle caramel while cookies are warm for optimal melt-in-the-mouth texture.
- To intensify the coffee flavor, add 1 teaspoon of coffee extract to the wet ingredients.
- Substitute finely ground instant coffee if espresso powder is unavailable.
- Swap caramel chips with white chocolate chips for a sweeter variation.
- Use coconut oil and dairy-free caramel for a dairy-free version.
- Add chopped pecans or walnuts for extra crunch.
- Cookie dough can be made up to 48 hours ahead and stored in the fridge or freeze dough balls for up to 3 months and bake directly from frozen.
Keywords: Caramel macchiato cookies, espresso cookies, caramel drizzle, coffee flavored cookies, chewy cookies, caramel chips, homemade cookies
